Ingredients
- 2 onions (yellow)
- 2 stalks celery
- 2 garlic (cloves)
- 1 green papper
- 5 c water
- 2 c dry kidney beans (red)
- 1 c low-sodium tomato sauce
- 4 ts chili powder
- 2 ts cumin (ground)
- 1/4 ts pepper (crushed red)
- 1/8 ts cayenne
- 1 package stewed tom
Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tommorows breakfast). Place the beans and water in a large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994